Stuffed Mini Peppers with Fresh Cucumber and Tomato Salsa

Stuffed Mini Peppers with Fresh Cucumber and Tomato Salsa

When a child colors a picture, a rainbow often appears next to the golden sun that shines down upon a grassy field filled with flowers. Since colors are so inciting to little ones in their creative worlds, why not incorporate color into their meal time as well? Here is a simple and colorful side dish that small hands can create and manage easily. There were only a few pepper halves left after dinner, so I saved them for my salad for the next day.

  • 8-10 mini peppers
  • 1/2 cup cucumber, diced
  • 1/2 cup tomatoes, diced
  • 2 teaspoons rice wine vinegar
  • light drizzle of extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon fresh oregano or parsley

Cut tops off peppers, slice in half, and remove ribs and seeds. In a bowl, combine the remaining ingredients and stir. Scoop some of the salsa into each pepper. Refrigerate until ready to serve.

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The kids helped with this, so the “stuffing” of the peppers soon became “topping” the peppers!

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